Re: Basil

Re: Basil

if you find that wild you this will blow your mind Rome.

Pizza using pesto for the sauce and grilled chicken strips on top with mushrooms and carmelized onions.

pesto doesn't have to be basil and pine nuts.the name pesto comes from the mortar and pestal it was traditionally made in. Pesto/pestal/pistou/piston.I play around with different combinations of herbs and nuts if the basil available isn't at its best or if the pine nuts have a bit too much christmas tree flavour. .In the summertime when i have pots and pots of herbs growing it is ususally a combination of basil sage marjoram oregano rosemary &parsley with almonds.

Re: Basil

Pesto ( italian pron. /'pesto/ , genoese pron. /'pestu/ , contracted past participle of -pestare- "to pound, to crush," in reference to the crushed herbs and garlic in it, from Latin root of pestle) is a sauce that originates in the city of Genoa in the Liguria region of northern Italy (pesto alla genovese).

Pesto has been known, in various forms, since Roman times, and probably was imported from North Africa.

It is commonly used on pasta, soups, crackers, and bread, though its use is not restricted to these as the sauce is highly versatile.

Re: Basil

WHY OH WHY DOES BASIL DIE ON ME SO QUICKLY I've tried keeping cut basil in the fridge, as a plant, in a paper bag in thr fridge, somewhere dark, or light, on a window sill in and out of the sun to no avail. Does anyone have an answear?

Re: Basil

I wash mine and dry it and then wrap it in paper towel and then in an open plastic baggie? Or maybe use it asap and only buy what you need, lol! This year I am determined to grow it more sucessfully this year. I think they like sun but not all day. I bought 3 seed varieties this year and in a tape so maybe this will help. The other single packet I forgot i had will go into a container. I think I will but a big strawberry pot this year and do some herbs in there.

Re: Basil

Thanks bcrain, I'll try your wash and dry method.....do you keep the plastic in the fridge or open to general kitchen atmosphere I must admit, that unless I use the cut leaf or from a plant I generally blitz Basil into a thick paste, add olive or veggie oil and drizzle over the check.

Re: Basil

I keep it in the fridge... or you can always try to put some in water, like cut flowers, along with some other herbs and see if that works to... still working on it, lol! I have bought some basil in those little plastic containers from the produce section, way over priced, and if you dont use them in a matter of a week, depending on the date of expirery ( sp ) they do turn brown on you. Maybe it's to do with being too cold as well? Someone, anyone, any ideas, lol! I use the wrapping in paper towel method for my other herbs and it seems to last a little longer. I dont buy them, but I believe you can get those plastic baggies that have little holes all round for things to breath if need be. Hope that helps though.

Become a member of jamieoliver.com for free and access loads of lovely stuff around the site.
You'll get Jamie's latest recipes and food tips direct to your inbox, take advantage of exclusive promotions and offers, ask
Jamie and his team questions in the forums and enjoy your weekly newsletter too.

By submitting this form you consent to receiving news and updates from businesses in the Jamie Oliver Group of companies and the Jamie Oliver Food Foundation. You also agree to our terms and conditions found here.

I am not a robot.

We'd love to get to know you a bit better so we only send you

news and recipes that you want to read. If you've got two

minutes to spare, it would be great if you could answer a quick questionnaire.